Torta di Crepes
Strawberry Crepe Torta, is a layer cake made with soft thin crepes, creamy flavored ricotta, and sweet juicy strawberries. The cream is blended with ricotta, whipped cream, sugar and vanilla, and is delicious. This is the season for fresh organic strawberries so get creative.
Strawberry Crepe Torta
1 cup flour
1 cup milk
3 eggs, slightly beaten
1 tablespoon butter, melted
1 tablespoon sugar
pinch of salt
Filling
1 cup strawberries, sliced
6 ounces whole milk ricotta
1 tablespoon heavy cream
1 cup whipped cream, firm peaks
1/2 teaspoon vanilla
1 1/2 tablespoons sugar
powdered sugar for dusting
Whisk together all ingredients for the crepes, cover and let rest 20 minutes. Meanwhile in a mixer combine ricotta,1 tablespoon heavy cream, vanilla and sugar beat till soft and creamy, about 1 minute. Fold in whipped cream cover and refrigerate. In a 6 inch non stick pan on medium heat pour about 3 tablespoons of batter in center of pan and twirl around to make a round crepe. Cook for about 1 minute then carefully flip and cook another 30 seconds or until golden brown. Cool crepes, lay one in center of plate spread filling lightly then add sliced strawberries. Place another crepe on top and repeat process till the fifth layer. Decorate top layer with whip cream, sliced strawberries and powdered sugar.
Strawberry Crepe Torta, is a layer cake made with soft thin crepes, creamy flavored ricotta, and sweet juicy strawberries. The cream is blended with ricotta, whipped cream, sugar and vanilla, and is delicious. This is the season for fresh organic strawberries so get creative.
Strawberry Crepe Torta
1 cup flour
1 cup milk
3 eggs, slightly beaten
1 tablespoon butter, melted
1 tablespoon sugar
pinch of salt
Filling
1 cup strawberries, sliced
6 ounces whole milk ricotta
1 tablespoon heavy cream
1 cup whipped cream, firm peaks
1/2 teaspoon vanilla
1 1/2 tablespoons sugar
powdered sugar for dusting
Whisk together all ingredients for the crepes, cover and let rest 20 minutes. Meanwhile in a mixer combine ricotta,1 tablespoon heavy cream, vanilla and sugar beat till soft and creamy, about 1 minute. Fold in whipped cream cover and refrigerate. In a 6 inch non stick pan on medium heat pour about 3 tablespoons of batter in center of pan and twirl around to make a round crepe. Cook for about 1 minute then carefully flip and cook another 30 seconds or until golden brown. Cool crepes, lay one in center of plate spread filling lightly then add sliced strawberries. Place another crepe on top and repeat process till the fifth layer. Decorate top layer with whip cream, sliced strawberries and powdered sugar.
